Melt in Mouth Simple Cocount Milk Flan! It testes rich. Topped with refreshing pineapple jelly, it goes well with milk pudding.
Cocount Milk Flan
- 300 g (10.6 oz) cocount milk
- 100 g (3.5 oz) soy milk or milk
- 45 g (1.6 oz ) granulated suger
- 7 g (2 tsp ) and 1/2 tsp powdered gelatin
- 7 g ( 1 tbsp ) arrowroot starch
- 2 Tbsp water for gelatin
- 2 Tbsp water for starch
arrowroot starch is Kudzu-Ko in japanese
you can replace arrowroot starch with potato starch
- 230 g (8.1 oz ) fresh pineapple
- 40 g ( 1.4 oz ) granulated suger
- 1/2 Tbsp lemon juice
- 300 ml ( 10us fl oz ) water
- 8 g ( 2 tsp ) and 2/3 tsp powdered gelatin
- 4 Tbsp water for gelatin
[ For Coconut Milk Flan ]
Soak gelatin in 2 Tbsp water. Put water first and then sprinkle gelatin over it to prevent becoming uneven. Add 2 Tbsp water to arrowroot starch. Stir it until smooth while crushing the starch chunk.
Put coconut milk, soy milk, granulated sugar, and the starch water in a small pot and heat over medium heat. Warm it on medium heat for 5 minutes while stirring constantly. Please be careful not to bring it to a boil. Turn off the heat, add the soaked gelatin, and stir well to dissolve.
Strain it and pour a bowl. Place the bowl in ice water and cool it for about 5 minutes with occasional stirring. Pour into each glass and chill in a fridge for about 3 hours to set.
[ Pineapple Jelly ]
Cut pineapple into bite-sized pieces. Soak gelatin in 4 Tbsp water. Put water first and then sprinkle gelatin over it to prevent becoming uneven. Put pineapple, granulated sugar, and lemon juice in a small pot. Stir roughly to coat pineapple with sugar. Leave it for about 20 minutes.
Add water, heat it over medium heat and bring it to a boil. Then turn down the heat a little, and simmer for 5 minutes. Sometimes skim off the scum. Turn off the heat, add the soaked gelatin, and stir well to dissolve.
Transfer it into a bowl. Place the bowl in ice water and cool it until it reaches about 33 ℃ / 91 F with occasional stirring. Take out the milk flan from the fridge. Gently put pineapple pieces on top of each.
Strain the remaining jelly liquid with a tea strainer, then gently pour it into each glass. The milk flan is so soft. Pour the jelly over the pineapple to prevent keeping the flan from collapsing.
Chill them in a fridge for 2 hours to set. Smooth, Silky, and Rich milk flan!
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